Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting thighs and drumsticks and cut through joints of shoulder under wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)

Put chicken skin side down on a cutting board. Preheat oven to 450 degrees.

Combine the garlic, mustard, wine, soy sauce, oil, Tabasco, herbes de Provence and salt. Spread half of this mixture over the underside of the chicken.

Place chicken flat in a large oven-proof skillet, mustard side down. Spread remaining mustard mixture on skin side of chicken. Cook over high heat about 5 minutes, then place skillet in oven and roast about 30 minutes, until well browned and dark on top. Let chicken rest in skillet a few minutes, then cut into 8 pieces with clean kitchen shears. Serve chicken with defatted pan juices, if desired. Makes 4 servings.